Mashed Potato Pancakes with Meat Filling are a comforting and hearty dish that transforms leftover mashed potatoes into a savory, pan-fried delight. Filled with a seasoned meat mixture and wrapped in a crispy, golden potato crust, these pancakes are perfect for lunch, dinner, or a satisfying snack.
Why You’ll Love This Recipe
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Creative Use of Leftovers: A delicious way to repurpose mashed potatoes into something new.
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Crispy on the Outside, Soft Inside: The contrast of textures makes each bite irresistible.
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Customizable Filling: Adapt the meat filling to include your favorite herbs, spices, or vegetables.
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Comfort Food Classic: Rich, savory flavors wrapped in a golden crust—perfect for cold days.
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Make-Ahead Friendly: Prep the components ahead and fry fresh when ready to serve.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the mashed potato dough:
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2 cups cold mashed potatoes
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1 large egg
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1/4 cup all-purpose flour (plus more for dusting)
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Salt and pepper to taste
For the meat filling:
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1/2 lb ground beef or ground pork
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1 small onion, finely chopped
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1 clove garlic, minced
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1 tbsp oil (for sautéing)
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Salt and pepper to taste
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Optional: chopped parsley, paprika, or other seasonings as desired
For frying:
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Oil or butter, for pan-frying
directions
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Prepare the Meat Filling
In a skillet over medium heat, add oil and sauté the chopped onion and garlic until softened. Add ground meat and cook until fully browned. Season with salt, pepper, and any additional spices or herbs. Let the filling cool slightly. -
Make the Potato Dough
In a bowl, combine mashed potatoes, egg, flour, salt, and pepper. Mix until a soft dough forms. If the dough is too sticky, add a little more flour. -
Form the Pancakes
Lightly flour your hands and a work surface. Divide the potato dough into equal portions. Flatten each portion into a disk, place a spoonful of the meat filling in the center, then fold the edges over and seal, shaping it into a round pancake. Flatten slightly. -
Pan-Fry the Pancakes
Heat a skillet over medium heat and add oil or butter. Fry the pancakes for 3–4 minutes on each side, or until golden brown and heated through. -
Serve
Serve hot, optionally garnished with sour cream, chopped herbs, or a side salad.
Servings and timing
Yield: Makes 6–8 pancakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Variations
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Cheesy Twist: Add shredded cheese to the meat filling or mix into the potato dough.
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Vegetarian Option: Use sautéed mushrooms, lentils, or mashed beans as a meatless filling.
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Spicy Kick: Add chili flakes, jalapeños, or spicy sausage to the filling.
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Mini Pancakes: Make smaller versions for appetizers or party snacks.
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Baked Version: Bake in a 375°F (190°C) oven for 20–25 minutes, flipping halfway through, for a lighter alternative.
storage/reheating
Storage:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating:
Reheat in a skillet over medium heat or in a 350°F (175°C) oven until warmed through. Avoid microwaving, as it may make them soggy.
Freezing:
Freeze uncooked or cooked pancakes in a single layer on a tray, then transfer to a freezer bag. Reheat from frozen by pan-frying or baking.
FAQs
Can I use instant mashed potatoes?
Yes, but make sure they’re fully cooled and firm enough to form a dough.
What kind of meat works best?
Ground beef, pork, or turkey all work well. You can also mix meats for more flavor.
Can I make the dough ahead of time?
Yes, prepare the potato dough up to a day ahead and store it in the refrigerator.
How do I prevent the filling from leaking out?
Be sure to seal the edges well and avoid overfilling the pancakes.
What’s the best way to shape the pancakes?
Use floured hands and form a flat disk, then pinch the edges to encase the filling and gently flatten.
Can I make them gluten-free?
Yes, use a gluten-free flour blend in place of all-purpose flour.
Are these good for lunchboxes?
They’re excellent for lunchboxes and reheat well in a toaster oven or microwave.
Can I add vegetables to the filling?
Yes, finely diced carrots, peas, or spinach can be added to the meat filling for extra nutrition.
Should I use oil or butter for frying?
Either works. Butter gives a richer flavor, while oil has a higher smoke point and crisps better.
Can I bake them instead of frying?
Yes, bake at 375°F (190°C) on a greased baking sheet for 20–25 minutes, flipping halfway.
Conclusion
Mashed Potato Pancakes with Meat Filling are a deliciously comforting way to turn simple ingredients into a flavorful and satisfying meal. With a crispy exterior, savory center, and plenty of room for customization, this versatile recipe is a great addition to your family’s comfort food favorites. Whether served hot off the skillet or packed for later, these stuffed pancakes never disappoint.
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Mashed Potato Pancakes with Meat Filling
- Total Time: 40 minutes
- Yield: 6 pancakes
- Diet: Halal
Description
These Mashed Potato Pancakes with Meat Filling are a crispy, golden delight with a savory surprise inside. Perfect for using leftover mashed potatoes, these stuffed pancakes make a comforting and hearty appetizer, snack, or light meal.
Ingredients
For the Mashed Potato Dough:
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2 cups cold mashed potatoes
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1 large egg
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1/4 cup all-purpose flour (plus more for dusting)
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Salt and pepper, to taste
For the Meat Filling:
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1/2 lb ground beef or ground turkey
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1/2 small onion, finely chopped
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1 clove garlic, minced
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1/2 tsp paprika
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Salt and pepper, to taste
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1 tbsp oil (for cooking)
For Cooking the Pancakes:
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Oil or butter for frying
Instructions
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Make the Meat Filling:
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Heat oil in a skillet over medium heat.
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Sauté onion and garlic until fragrant. Add ground meat and cook until browned.
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Season with paprika, salt, and pepper. Let the mixture cool slightly.
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Prepare the Potato Dough:
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In a bowl, mix mashed potatoes with egg, flour, salt, and pepper until a soft dough forms. Add more flour if needed for shaping.
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Assemble the Pancakes:
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Divide dough into equal portions. Flatten each into a disc.
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Place a spoonful of meat filling in the center of each disc. Fold and seal the edges, then gently flatten into a pancake shape.
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Cook:
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Heat oil or butter in a nonstick skillet over medium heat.
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Fry pancakes for 3–4 minutes per side until golden brown and crispy.
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Serve:
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Serve hot, garnished with sour cream, herbs, or your favorite dipping sauce.
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Notes
Chill the pancakes before frying for easier handling. Can be made ahead and reheated in a skillet or oven.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Eastern European, Comfort Food
